These are really simple to make and the ingredients can be varied to taste. Delicious served hot or cold with a salad, as part of a picnic or a savour lunch.
Instead of the asparagus, you could use broccoli, red peppers or add ham or bacon for a meat-lovers version.
Serves 6
Ingredients
- 2 tbsp cold pressed rapeseed oil or olive oil
- 150g Asparagus – trimmed and then cut into 2-3cm pieces
- 1 small diced red onion or 4 spring onions sliced
- ¼ tsp Dried mint (or 3-4 tbsp fresh mint)
- 6 eggs
- Salt and pepper to taste
- 65 g Mature cheddar or feta – broken into small chunks
Method
- Preheat the oven to 200° C / fan oven 180º / gas mark 6
- Oil a deep non-stick muffin tin (to hold 6)
- Bring a large saucepan of water to the boil
- Add the asparagus to a steamer and steam over the pan for 4 minutes
- Remove from the steam and tip into a bowl with the onion and mint
- Beat the eggs in a separate bowl, adding the salt and pepper
- Divide the vegetables between the 6 muffin cases and then top with the cheese chunks
- Pour the egg mix over the vegetables equally
- Bake in the pre-heated oven for 15 to 20 minutes (or until puffed up and golden brown)
